Steak and Cheese Roll (Printable)
Flaky puff pastry filled with seared steak, melted cheddar and sautéed onions in every bite.
# What You'll Need:
→ Meats
01 - 8.8 oz ribeye or sirloin steak, finely diced
→ Vegetables & Aromatics
02 - 1 small onion, finely chopped
03 - 1 clove garlic, minced
→ Dairy
04 - 3.5 oz mature cheddar cheese, grated
05 - 1 medium egg, beaten (for egg wash)
→ Pastry
06 - 1 sheet ready-rolled puff pastry (approx. 11.3 oz)
→ Seasoning
07 - 1 tsp Worcestershire sauce
08 - 1 tsp English mustard (optional)
09 - ½ tsp sea salt
10 - ½ tsp black pepper
11 - 1 tbsp sunflower oil
# Directions:
01 - Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Heat the sunflower oil in a skillet over medium-high heat. Add the diced steak and sear for 2–3 minutes until evenly browned on all sides.
03 - Add the chopped onion and cook for another 2 minutes until softened, then stir in the minced garlic for 1 minute until fragrant.
04 - Stir in Worcestershire sauce, English mustard (if using), sea salt, and black pepper. Remove from heat and allow the mixture to cool slightly.
05 - Unroll the puff pastry sheet onto a lightly floured surface and cut into four equal rectangles.
06 - Spoon the steak mixture evenly along one long side of each pastry rectangle. Top each with grated cheddar cheese. Fold the pastry over the filling, pinching the edges firmly to seal, and place seam-side down on the prepared baking tray.
07 - Brush each roll generously with beaten egg to achieve a rich golden finish during baking.
08 - Bake for 20–25 minutes until the pastry is puffed and golden brown. Allow to cool slightly before serving.
# Expert Tips:
01 -
- The flaky golden crust shatters exactly like the bakery version but you made it in your own kitchen.
- It uses ready rolled puff pastry so you get all the glory with half the effort.
- That moment when you cut one open and the cheese pulls is genuinely worth photographing.
02 -
- Let the filling cool for at least ten minutes before assembling or the heat will start melting the pastry and make sealing nearly impossible.
- Do not skip the egg wash because without it the rolls bake up pale and sad instead of deeply golden and inviting.
03 -
- Crimp the edges with a fork for a tighter seal and a professional looking pattern that also keeps the cheese from leaking out during baking.
- Grate the cheese while the steak is cooling so everything is ready to assemble the moment the filling reaches the right temperature.